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Description
A simple and flavorful pumpkin curry recipe.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon red pepper flakes (optional)
- 1 (15 ounce) can pumpkin puree
- 1 (13.5 ounce) can coconut milk
- 1 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger and cook for 1 minute more until fragrant.
- Stir in curry powder, cumin, turmeric, and red pepper flakes (if using) and cook for 30 seconds.
- Add pumpkin puree, coconut milk, and vegetable broth. Stir to combine.
- Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
- Season with salt and pepper.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust spice level to your preference by adding more or less red pepper flakes.
- For a creamier curry, use full-fat coconut milk.
- Serve with rice or naan bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg